Happy

So...I think I've figured it out.

What I want to do in life.

I know. BIG.

But here it is...

I want to be happy.

And I think I've got a pretty good plan for it.

I want to photograph. And write. And cook. Ideally work at some dream job that allows me to combine all three.

I want to sew. I want to make my own dresses with pretty fabrics...and maybe someday make clothes for my future kiddos.

I want to read. And dance. And watch good movies. And play with my puppy. And travel. Oh, places I want to go!

I want to run a small baking business. Not now, but someday.

Because no matter what I do, what other dreams I chase, I keep coming back to way it feels to roll out a pie crust. I keep coming back to the way my mother and I would sprinkle flour on the counter, plop the sticky dough down, and push with the wooden rolling pin.

I keep coming back to how it feels to drop a cup full of chocolate chips into cookie batter. How it's still fun to lick the beaters as they bake in the oven.

I keep coming back to the beautiful frustration of frosting a cake. How impatient I am when it comes to letting it cool first.

I keep coming back to the smell of adding melted Earth Balance to the beginnings of a graham cracker crust.   How the crackers crunch under the fork and that heavenly scent as it sits in the oven.

I keep coming back to muffins and scones. How they make coffee or tea taste that much better. Especially in the wintertime.

So, I will do these things. And I will be happy.

Oh, Autumn

Remember how I didn't want fall to come?

Yeah, I'm over that.

I am dreaming of apple cider and pumpkin patches. I caught myself baking vegan apple pecan muffins a few days ago. I am dying to photograph the changing leaves and layer up in scarves. I am already craving pumpkin pies and winter squash. And do you know what else is lovely in the fall? Roasted veggies.

The October issue of Whole Living printed a recipe for Roasted Fall Vegetables with Lentils. I took inspiration from it and this is what followed....

Roasted Vegetables with Black Rice

Ingredients:
1 cup of organic black rice (I tend to buy from the bulk section in my local health food store)
2 1/2 cups of water
1 large organic red bell pepper, cut into 1/2 inch strips
1 large organic carrot, chopped into two inch pieces resembling homemade matchstick carrots
1/2 medium to large organic red onion, cut into 1/2 inch wedges
1 14 oz can of artichoke hearts, drained
5 Tbsp extra-virgin olive oil, divided
1 tsp Dijon mustard
4 tsp apple cider vinegar

1) Place black rice and water into a medium size pot. Bring to a boil and reduce to simmer over low heat for 55-60 min.
2) Preheat oven to 425 degrees. Arrange veggies over two baking sheets and drizzle a tablespoon of the olive oil over each baking sheet and season with salt and pepper (I also think chopped garlic would be good on here too. Feel free to add some). Bake for 20-30 min, rotating once. Keep an eye on the veggies as to not burn the bottoms.
3) In a small bowl whisk together remaining three tablespoons of olive oil, Dijon mustard, and apple cider vinegar.
4) Toss cooked rice, roasted veggies, and dressing together. Enjoy!